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TREASURY DEPARTMENT 
UNITED STATES PUBLIC HEALTH SERVICE 

HUGH S. CUMMING, Surgeon General 



THE COMPARATIVE ANTISCORBUTIC 
VALUES OF MILK 



BY 

J. M. JOHNSON 

Chemist 
AND 

C. W. HOOPER 

Pathologic Physiologist 
United States Public Health Service 



REPRINT No. 743 

FROM THE 

PUBLIC HEALTH REPORTS 

April 28, 1922 
(Pages 989-1021) 




2L2V2.t*5~3 



WASHINGTON 

GOVERNMENT PRINTING OFFICE 

1922 



ADDITIONAL COPIES 

OF THIS PUBLICATION MAT BE PROCURED FROM 

THE SUPERINTENDENT OF DOCUMENTS 

GOVERNMENT PRINTING OFFICE 

■WASHINGTON, D. C. 

AT 

5 CENTS PER COPY 



RECEIVED 

DOCUMENTS . 



^ 






THE COMPARATIVE ANTISCORBUTIC VALUES OF MILK.* 

By J. M. Johnson, Chemist, and C. W. Hooper, Pathologic Physiologist, United States Public Health 

Service. 

Review of the Literature. 

Bolle 1 found that guinea pigs fed on boiled milk developed scurvy, 
while those given raw milk did not. Bartenstein 2 disagreed with 
Bolle. 

Froehlich found that by feeding guinea pigs on raw cow's milk 
alone, the pigs showed an extraordinary brittleness of bones, a 
symptom which in the disease picture of infantile scurvy plays a 
great role, while the other symptoms of this disease — the typical 
hemorrhages, the tooth affections, and the specific bone changes — 
do not enter. When fed oats alone guinea pigs always developed 
scurvy with brittle bones and definite symptoms. But when fed 
a combination of oats and raw milk the animals were maintained in 
normal health. The addition of raw milk not only prevented 
scurvy, but the combination also prevented brittleness of bones. 
Heated milk did not prevent scurvy. 

Hart ■ fed monkeys on canned condensed milk, and they became 
typically scorbutic. Funk 5 states that heated milk induces scurvy 
in infants. Hess and Fish found that in several cases infantile 
scurvy occurred as a result of feeding milk which had been pas- 
teurized at 63° C. for only 30 minutes. Janet Lane-Cla}^pon 7 con- 
cluded that animals and infants develop better on milk of their own 
kind, whether this milk is boiled or ravv, than on milk of foreign 
species; that development is best on boiled milk; and that it is by 
no means proved that infants develop scurvy from boiled milk alone. 
Jackson and Moore f produced scurvy in guinea pigs whether fed 
certified, boiled, pasteurized, or condensed milk ad libitum. Goat's 
milk did not produce scurvy. 

« Reprint from the Public Health Reports, vol. 37. No. 17, Apr. 28, 1922, pp. 989-1021. 

1 Zeitschr. f. diat. u. physik. Therapie 6, 354 (1903). 

- Jahrb. f. Kinderh., 61, 6 (1905). 

a Zeitschr. f. Hyg. u. Infektionskr., 72, 155 (1912). 

* Arch. f. Path. Anat. u. Physiol, u. f. klin. Med. (Virchow) 208, 367 (1912). 
"Ergeb. d. Physiol., IS, 125 (1913). 

6 Am. Jour. Dis. Chil., 8, 3S5 (1914). 

' Ergebn. d. Inn. Med. u. Kinderh., 1913, 635: Report to the Local Government Board, London (1912). 
X.S. No. 63, 1219. 

* Jour. Infect. Dis., 19, 478 (.1916). 

1 



2 ANTISCORBUTIC VALUES OF MILK. 

McCollum 9 and McCollum and Pitz 10 came to the conclusion that 
scurvy in guinea pigs induced by feeding milk was caused by the 
constipating character of the diet, which produced an impaction and 
retention of feces in the cecum. Fresh whole milk in addition to 
oats caused scurvy. 

Chick, Hume, and Skelton 11 conclude from their experimental evi- 
dence that ' ' milk must be classed among the less valuable materials. 
If reliance is to be placed upon its presence in a diet as the only 
means of preventing scurvy, the amounts consumed must be large, 
and any methods of preparation, such as heating or drying, which 
involve diminution of the small amount of antiscorbutic substance 
originally contained, must be regarded with suspicion." They 
found that guinea pigs needed 86-130 c. c. raw cow's milk daily to 
furnish the necessary antiscorbutic for good health. They found an 
almost complete loss of antiscorbutic properties in both dried and 
strongly heated (120° C. for one hour) milk. In another article 12 
they confirm these statements with their experimental work. They 
fed milk plus a basal diet of oats and bran. They disagree with the 
statement of McCollum and Pitz that scurvy is due to constipation. 
Cohen and Mendel 13 found that small amounts of raw milk do not 
prevent scurvy, but large amounts do; 35-50 c. c. daily failed to 
protect; 70 c. c. daily prevented scurvy. Two animals died appar- 
ently because milk was increased from 70 to 100 c, c. daily, on 
account of the constipating character. 

Hess and Unger 14 found that milk dried by the Just-Hatmaker 
process had not lost its antiscorbutic properties. 

Hart, Steenbock, and Smith * fed milk to guinea pigs in addition 
to a basal diet of hay and rolled oats. They found that 30 c. c. of 
fresh milk daily will prevent or at least delay the onset of scurvy; 
84 c. c. daily of fresh whole milk absolutely protected from scurvy. 
Guinea pigs fed on milk sterilized at 120° for 10 minutes, in addition 
to the basal diet of hay and oats, developed scurvy, although the 
average daily consumption of milk was 79 c. c. Skim milk powder 
or unsweetened condensed milks did not protect from scurvy. They 
did not find that scurvy was due to constipation, as stated by 
McCollum and Pitz. 

Hess and Unger 1G stated that 80 c. c. daily of fresh raw milk 
sufficed to protect guinea pigs from scurvy. Further, guinea pigs 

» Jour. Am. Med. Assoc, 68, 1385 (1917). 
io Jour. Biol. Chem., 31, 229 (1917). 
u Lancet, 1918, 1. 
12 Biochem. Jour. 1%, 131 (1918). 
« Jour. Biol. Chem., 35, 425 (1918). 
" Am. Jour. Dis. Chil., 17, 221 (1919). 
is Jour. Biol. Chem. 38, 305 (1919). 
is Jour. Biol. Chem., 38, 295 (1919). 



ANTISCORBUTIC VALUES OF MILK. 3 

were cured of scurvy when given a diet of 80 c. c. dried milk powder 
(made by the Just-Hatmaker roller process, dried at a temperature 
of 116° C. for a few seconds) diluted with 8 volumes of water, in 
addition to a basal diet of hay and oats. In another article l7 they 
gave the results of their work upon infants. They cured two infants 
of scurvy by feeding dried milk made by the Just-Hatmaker process, 
and further protected them from scurvy, in one case three months, 
in the other seven months. The dietary contained no other anti- 
scorbutic. They claim that milk quickly dried by this process par- 
tially withstands subjection to 120° C. for one hour, whereas fluid 
milk loses practically all antiscorbutic virtues when heated to the 
same degree. 

Barnes and Hume 1S found that 98 c. c. daily of raw milk was not 
enough to protect guinea pigs from scurvy when the milk was fed in 
addition to a basal diet of oats and wheaten bran; 119-147 c. c. daily 
effected a cure of scurvy which had been caused during the period 
when 98 c. c. daily was consumed. With milk made from dried 
milk, 90, 110, and 12S c. c. daily failed to protect from scurvy. The 
food consumption of the animals did not increase with their age as 
was the case with raw milk. For monkeys they found that 125-175 
c. c. daily of raw milk protected from scurvy, and that 250-300 c. c. 
milk made from dried milk powder did also. It therefore required 
almost as much to protect a guinea pig as a monkey. 

They also observed that cow's milk may possess more antiscorbutic 
power during the season of the year when cows eat more green stuff. 
Hart and Steenbock 19 have taken up this question of the feed of the 
cow affecting the antiscorbutic substance of the milk. They kept 
cows on (A) summer pasture, (B) on dry feed, (C) on silage (winter 
feed), and (D) on dry feed plus root crops. They found that of milk 
from (A), 15 c. c. daily gave partial protection to guinea pigs, 30 c. c. 
better, and 50 c. c. full protection. Of milk from (B), 75 c. c. daily 
was necessary; from (C), 50 to 75 c. c. daily; and from (D), results 
better than (B), but not as good as (A). 

Jephcott and Bachanach 20 fed milk reconstructed from powders. 
They found that milk powder made by the roller process retains its 
antiscorbutic properties, whereas milk powder. made by the spray 
process does not. Basing their calculations upon the body weight 
of the guinea pigs, they observed that 26 c. c. per 100 gin. body 
weight protected from scurvy. Just as we did in some of our experi- 
ments, they also fed the milk in some cases more concentrated than 
ordinary fluid milk. 

17 Jour. Am. Med. Assoc, 74, 217 (1920). 

18 Biochem. Jour., 13, 306, (1919). 

19 Jour. Biol. Chem. 42, 383, (1920). 
'"Biochem. Jour. XV, 129, (1921). 



4 AXTISCORBUTIC VALUES OF MILK. 

Experimental. 

We have undertaken a comparative study of a variety of milks 
and milk powders in relation to their antiscorbutic value. Guinea 
pigs were kept in individual cages and fed hay and oats ad libit inn and 
in addition were given milk to drink instead of water. It was found 
that after a few days the animals in most cases readily took the 
milk. The amount of milk consumed daily was in most cases meas- 
ured accurately. The animals were gone over two or three times 
weekly for clinical symptoms of scurvy, such as drag of legs, lying 
down in face-ache position, swollen joints, tenderness, etc. At 
death or upon chloroforming, the animals were carefully necropsied. 
Hemorrhages, looseness of molar teeth, brittleness of bones, yellowish- 
brown bars at the costochondral junctions, and enlargement of joints 
were noted. The costochondral junctions were fixed in formalin, 
decalcified, cut in celloidin, stained with hematoxylin and eosin, and 
examined microscopically. Findings on all these points are given in 
the tables. 

It is to be noted here that our findings serve to indicate that no 
positive diagnosis of scurvy can be made without a histological 
examination. In many cases observed by us the clinical examina- 
tion and necropsy gave no indication of scurvy, whereas the sections 
of the costochondral junctions showed positive under the miscroscope. 
Much of the researches on scurvy in guinea pigs has been published 
without histological data. This work is valuable but can not be 
used for positive deductions. To get a true insight into the antiscor- 
butic value of any food, histological examinations of the costo- 
chondral junctions must always be made, as very many cases are 
doubtful and many others do not show the presence of scurvy until 
this examination is made. Due credit should be given the careful 
work of Chick, Hume, Delf, Tozier, and others in England, on the 
histological examination of the costochondral junctions in guinea- 
pig scurvy. All reliance can be placed upon their findings in con- 
trast with those of others who have made no such examinations. 

MILK STUDIED. 

1. A fresh raw milk supplied daily from the farms of the U. S. 
Department of Agriculture, Dairy Division. These cows were 
always kept on a silage feed and never given green stuff. 

2. A certified milk from a local dairy. According to the statement 
of this company, the cows were fed grain and silage in winter and 
green feed in season. The milk received by us was not over 24 hours 
old. 



ANTISCORBUTIC VALUES OF MILK. 5 

3. A pasteurized milk bought from another local dairy. This 
milk had been heated to 145° F. The cows were fed upon silage and 
grain in winter and were pastured during the warm seasons. The 
milk was not over 36 hours old when received by us. 

4. A so-called " reconstructed milk" made from spray process 
skim milk powder, and the necessary butter and water to restore to 
original fluid condition. 

5. Whole milk powder made by the spray process and made up 
by us with water to original condition or in some cases to a more con- 
centrated condition. 

6. A brand of roller process milk powder, made especially for 
babies and made up by us with water to original or more concen- 
trated condition. This milk powder contains 12 per cent fat. 

7. Roller process whole milk powder made up by us with water 
to original or more concentrated condition. 

8. Roller process skim milk powder made up by us with water 
and butter to original or more concentrated condition than fluid 
milk. 

In making milk powder by the spray process, the milk is first 
preheated, then sent through a spray machine into a vacuum 
chamber held at an elevated temperature. The drying takes place 
instantly, and the powder falls to the floor of the chamber. In the 
case of the powders manufactured by the roller or Just-Hatmaker 
process, the milk is preheated and dried on a heated drum. It is 
then flaked from this drum. The temperature is 116° C. The 
special brand for babies is claimed to be made with great care, and 
the milk is dried within 6 hours of the time of milking. In this way 
the manufacturers claim that there is very little loss of the antiscor- 
butic substance. The heating at 116° C. is for a very short time. 
However, the company making the spray process powder states that 
their milk is dried within 5 hours of the time of milking. 

Forced feeding was not resorted to by us for the reason that we 
wished to allow the animals full choice. If the milk did not attract 
the animals by reason of its taste, odor, etc., we thought that this 
would be a good test. We were not trying to get at the absolute 
consumption so much as to make a direct comparison between 
various milks given under exactly the same conditions to animals 
of approximately the same age, weight, and health. 



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fizgig 1 

o ^h 1^. t-- r— o o 

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ANTISCORBUTIC VALUES OF MILK. 



13 

















J 




























03 ctj 








a s 


"3 




c 


2 fl 


a 




o 


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a 


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CD -* QCS lO-^t 
CO CO CS TP ■«* VO 




■FH © 














WJL 


3 k 














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t^lM 


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Us 

co o3 


OCO 


£ M S 3 2 L 

g's © b a 3 


^ rt^ »C rf CO 00 
CO CSCSIM COOl 




CO (M CO (M iM C 


(N CO 






OS CO 






NdMWW CS 


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r^ ^< 














CO S 




73 






CO b 












3 3 




3 bjj 






U3 03 












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S'o 












rt 0) 
0} 










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03 «J 
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3 a; 
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bo:3 

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a 

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J* a 

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ib junctions r 

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loose. 

ne rib junctio 




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bo d 

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.§"*•!=< in 

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d a 1 ° 

a OJ " ■- 

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•s ;-r E «3 •„? 
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00 CO '3, 

bOboS 1 

03 03 S 






■aSs-s^i g 


■■§-£ -S^l 


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h h .. 






3 6 §5 NtS-- 


®S S2ofiPc3SS 






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dis 
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gs hind 

gs hind 
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bObo b 
CO CO 0, 

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bo 








r- 03 03 03 3 03 * C3 

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3 *'=• 

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CNOJ COCO^«COCOCO 








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t "=0*0 0+ 'o'oO'io'o 




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rr ■* -* >o O *o 


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14 



ANTISCORBUTIC VALUES OF MILK. 



o 



5^ 













i 
















































'c 














































"c a 


>■ _ 


"- ■*• r"' 








- .2 


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to c 


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8 




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s 


a 




ta E. e- 


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3 








oo a 


.a c <s> o a> 


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oz; z 


2Q 20 


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>> 1 


8 -a 
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CO co-*< c- 


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p 










.go" 


to a-. — c 


CC Oi CM 


to 










a '£- 
















■a . 

03 £■ 


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53 S 


£ P,to ^ 


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ffbi 
























3 
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a 


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C3 J3 


CN CO ^* "~ 


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03 
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as 














































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CN SM CN C\ 


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to 






















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oo ao to tr 


op» ooo oc 


CO 


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to o tote 


CO io ooo c 


CN 


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M « SC P- 


CO rrP Tf 00 "<T 




CO 




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a o3 a 
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a 




























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tS o o c 








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b4 






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co 2 


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CO 


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o 




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3°5 












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► *o 


fp 




fcfc 


OC' GS O — 


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C 0.-H T- 




»o 


ua 






SN 


CN 


p 


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CN 


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CN 




CN 


Oi 




CN 





ANTISCORBUTIC VALUES OF MILK. 



15 



>» I 

—i I 



<s 



,2p 



W a 



A <j 



P<1 



P 






cd.ITp <B 

CD O CD CD 

2; <! P 



05<M CO (N OC 



«M > 



Ei" 8 ! 



CO CO lO CO ^ 



riQ *z! (MONOi Ol 00CO CM CM O lO 00 LCO ioio o ioonn 
■^OS O ^NOQO -^ t~- ^ lO r~- Oi 00 O: OiO <M <N lO i— iCO-rtlcO 



Maxi- 
mum. 


to OS 
CO lO 
CM CM 


to 

IM 


KNCCtH 

woco 

CO CO COCO 


o 

CO 


oco 

CO CO 


GO 
CO 


CO 
CO 


r^ oco 
t^ r- io 
CO coco 


COO 
OS-* 
rHCO 


o>o 

t-o 

CO CO 


o 

CO 
CO 


HOOrt 




00 lO 
<-HC0 


<M 

CO 
CO 


co-#^rr~ 

OICO *tf CO 
■-1 CO CO CO 


o 

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coco 

O O 
CO r-< 


r- 


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CO 


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CO coco 


OM>- 

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oo 

CD lO 


o 

CO 


oo-* o 
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CO CO CD CD CO 



CD rj 

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o o 

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xi .-. ^ 

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b/j b/.tbl be - 



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l.sa 

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CO Ph CO W S 



Sou 
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cmMcm 



2-P 131-1,9 



pt^ g"d 



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CD CD 

OS'S 

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C3 c3 
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Tbl 5! ;.i.~ ;!: b£ C be bb bt b? bb b>. 1? :/. IT bf 3 bi 

^ P c3 • c3 C3.2 ci = c3 ci = bi _-. ci .ci - p 7b 

pj P iPP P PP Q P PWP 



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CO CO CS CO CM - 



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CO -^ -^ lO i 



O !•- l>r^00 Q0GG OC'CO CT> OOOO 



108084—22- 



16 



ANTISCORBUTIC VALUES OF MILK. 



o a 
t».2 

O O 



> d 



4J t* *^ 3 +^ 

S<0 3C d 

«;p <q < 



CO •-< t-l O 



*& co oi 



oo io o oo 
co — i <m-h 



E 














•pa 


o 
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CO 


CM 
CN 


IN Tf 


tt)N 
CNCN 


O-* 
00-* 
CNCO 


O 


'3.2 


2 


CO 
CO 


OO 
lOCO 
(MC4 


COCN 
CNCN 


lOI— 

CO io 
CN IM 


o 

CN 
CN 






S 9 



^ r-J 

T3 ~ 



£t3 
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flo'bO 

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S 

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TJT3 

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bom 



22 



03 c 3 to g _o ; 



d <b 

11 






2 f § 

d ^ T3 

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® S g "2 

d g Si t* 

cp 






J ® 

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B2: 



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□ o d o cu d 

d :z! o d M . - 

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3 d d 

2,'2'a 

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j?p.;aj 

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C3 OJ 



*.S ..9 

s^i; -d-d 



tfP P 



^h ■* o;cd 



rt CM NC» O 
i— I t-i CO CO «o 



P P 



■* CO CO 



ANTISCORBUTIC VALUES OF MILK. 



17 



[ 












































o a 

BO'S 

o g 


> 

3 
o 




■g 8 


305" gg 3 8 c 


l>> 

£ 1 

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a P 
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C 
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»gQ« 3 ^ a 
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CD <D r; 


o rj o <p a 


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CO CO if 


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IM f~ 


CM 


ion mc 


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CO CC 


O 


ioco o u- 


CO CO t^ 


03 CO CO 














pa 


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lOCM CO CN 


HHC 


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£ 












































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O C 


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CO o ow 
■mo i-~cc 


ooc 


»0 >C<N 












r«< R 




CM 


NCCh. 


© COCO 












03 3 


CO CO 


CO 


COCO CO CO 


IM CO CO 


CO -31 CO 












bfl 


§a 






















■ft 
























^H 


r~ .— 


c 


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LOCO C 


LO © lO 














CM CO 




oco coo 


CO "O r- 


Oi CO O0 












bO 




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CM CO HO 


CNHCN 


CN<N (N 












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co" oa" 3 




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ransverse ye 

transverse y 

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ib junctions rid 
hemorrhages; fraj 
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hemorrhages; mo 
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bars. 

ib junctions ridg 

fragile bones. 

ib junctions ridg 

hemorrhages; mc 

bones. 






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hind legs 30-90 days; 
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ays. 

hind legs after 30 days 
hind lees 30-40 dav: 


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arrhea nineteenth 
er twenty-third < 
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3 rt 333 PI PI 


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CJO 


00 


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00 


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18 



ANTISCORBUTIC VALUES OF MILK. 






Si, 






^ 



t3 



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C3 ffl 



Wp. 






a > 









O O 0> OO.hO O 

fi << Q 2;^ £ <j 



1 a 



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05iOCOCC01CTO'*iO»-i 
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O O 00 X N iO © M lO O 

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00 OC ^- CM CM CO CM 00 00 CO 



i-H t-h CM CM CM C 



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C3 O 

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OO+j +j +3 +3 o +3 w ■;; +j r-J 

T3 "O 03 G3 C3 ij fl 03 T3 r^ 1 .-: tr 

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24 ANTISCORBUTIC VALUES OF MILK. 

It was observed by us that when the milk is fed to the guinea pigs 
in the way that we followed — namely, to give a basal diet of hay and 
oats and to allow no liquid to enter the milk — that the animal's 
taste for milk will vary according to the milk served. The animals 
in general placed upon the raw milk from the Department of Agri- 
culture fared best, both in growth and in absence of scurvy. How- 
ever, our figures show that these animals in general consumed more 
milk. It would seem, therefore, that the animal's instinct leads it 
to take more of this milk. The certified raw milk from a local 
dairy did not attract the animals and did not in general prevent 
scurvy, although the company claims that the cows receive green 
stuff in summer, whereas the cows of the Agricultural Department 
receive only silage the year round. 

EXPLANATION OF CHARTS 1-12. 

These charts are representative, picked from a large number which, 
because of the expense involved, could not all be published. De- 
tailed explanation is given with each chart. 

EXPLANATION OF CHARTS 13, 14, AND 15. 

These are composite charts and were obtained from the average 
weights of all the guinea pigs run by us on each kind of milk. The 
summarized figures can be found in the tables. 

(A) Guinea pigs fed upon a dry mixture of 40 per cent oatmeal. 
20 per cent butter fat, and 40 per cent spray process skim milk 
powder. Water given in addition. 

(B) Guinea pigs fed upon a dry mixture of 20 per cent oatmeal, 
20 per cent butter, and 60 per cent spray process skim milk powder. 
Water given in addition. 

(C) Guinea pigs fed upon a dry mixture of 20 per cent butter and 
80 per cent spray process skim milk powder. Water given in addi- 
tion. 

(D) Guinea pigs fed upon "reconstructed milk" made from spray 
process skim milk powder, butter, and water, and approximating the 
composition of ordinary fluid milk. Hay and oats given in addition 
ad lib. 

(E) Guinea pigs fed upon a "reconstructed milk" made from 
spray process skim milk powder, butter, and water, but twice the 
concentration of ordinary fluid milk. Hay and oats given in addi- 
tion ad lib. 

(F) Guinea pigs fed upon a milk made from spray process whole 
milk powder and water and approximating the composition of ordi- 
nary fluid milk. Hay and oats given in addition ad lib. 



ANTISCORBUTIC VALUES OF MILK. 



25 



(G) Guinea pigs fed upon a milk made from spray process whole 
milk powder and water, but of twice the concentration of ordinary 
fluid milk. Hay and oats given in addition ad lib. 



3oo 



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loo 



Chart l. — Pigs fed "reconstructed" milk ad lib. Basal diet of hay and oats. Pigs soon began to lose 
weight and developed scurvy. Consumption of milk low, although no other liquids given. (See Table 
II for food intake, symptoms, and necropsy findings.) 

(H) Guinea pigs fed upon a milk made from roller process skim 
milk powder, butter, and water, and approximating the composition 
of ordinary fluid milk. Hay and oats given in addition ad lib. 




400 
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Chart 2.— Pigs fed "reconstructed" milk ad lib. (from spray process skim milk powder, butter, and water) 
made up to twice concentration of ordinary fluid milk. Only one pig lived for any considerable time. 
All developed scurvy. Basal diet of hay and oats. No other food. (See Table II for food intake, symp - 
toms, and necropsy findings.) 

(I) Guinea pigs fed upon a milk made from roller process skim 
milk powder, butter, and water, but twice the concentration of 
ordinary fluid milk. Hay and oats given in addition ad lib. 



26 



AXTISCOEBUTIC VALUES OF MILK. 



(J) Guinea pigs fed upon a milk made from roller process whole 
milk powder and water and approximating the composition of ordi- 
nary fluid milk. Hay and oats given in addition ad lib. 




Chart 3. — Pigs fed spray process whole milk powder ad lih., made up to twice concentration of ordinary 
fluid milk. Basal diet of hay and oats. Consumption low. Pigs developed scurvy, except No. 207, 
which died of pneumonia. (See Table III for food intake, symptoms, and necropsy findings.) 



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Chart 5. 



Chart 4. — Pigs fed roller process skim milk powder, butter, and water made up to twice the concentration 
of ordinary fluid milk; given ad lib. Basal diet of hay and oats. No other food. Consumption low; 
pigs soon developed scurvy and died. (See Table IV for food intake, symptoms, and necropsy findings.) 

Chart 5.— Pigs fed roller process special milk powder (30 grams powder to 240 e. c. water) ad lib. Basal 
diet of dried hay and oats. Consumption good. All showed scurvy except No. 249; however, it did not 
cause death during period of observation, which was longer than that with reconstructed milk. (See 
Table VI for food intake, symptoms, and necropsy findings. ) 

(K) Guinea pigs fed upon a milk made from roller process whole 
milk powder and water, but twice the concentration of ordinary 
fluid milk. Hay and oats given in addition ad lib. 



ANTISCORBUTIC VALUES OF MILK. 



27 



(L) Guinea pigs fed upon a milk made from a special brand of 
milk powder for babies, roller process, which contained about one-half 
the butter fat of whole milk powder. This was mixed with water 



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Chaet 6.— Pigs fed local market pasteurized milk ad lib. Basal diet of hay and oats. No other food. 
Consumption fairly low in general. Pigs soon developed scurvy and died. (See Table VII for food 
intake, symptoms, and necropsy findings.) 



























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Chart 7. — Pigs fed local market certified milk ad Kb. Only one pig made good growth and showed no 
scurvy on section (No. 185). Consumption was not high in general. Basal diet consisted of dried hay 
and oats. (See Table VIII for food intake, symptoms, and necropsy findings.) 

in proportion of 1 part of powder to 4 parts water. Hay and oats 
were given in addition ad lib. 



28 



ANTISCORBUTIC VALUES OF MILK. 



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Chakt 8. — Pigs fed raw milk from the U. S. Department of Agriculture ad lib. Basal diet of dried hay 
and oats. No. 172 showed acute scurvy; No. 174 showed chronic scurvy; the other three made fairly 
good growth, with no scurvy. (See Table IX for food intake, symptoms, and necropsy findings.) 




Chart 9.— Pigs fed 20 c. c. daily of a mixture of spray process skim milk powder and water (30 grams powder 
to 120 c. c. water), with the addition of one-eighth orange, daily. Absence of butter fat did not affect 
animals' growth in general. Basal diet of hay and oats. No other food. No. 229 showed "incipient 
scurvy." (See Table XI for symptoms and necropsy findings.) 



ANTISCORBUTIC' VALUES OF MILK. 



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Chart 12. 



Chart 10.— Control pigs fed hay, oats, and water. No other food. Pigs soon developed scurvy and died , 
Experiment was made to test the hay and oats for antiscorbutic. (See Table XIV for symptoms and 
necropsy findings.") 

Chart 11.— Pigs fed local market pasteurized milk plus 7 grams oats daily. Each animal given 75 c. c. 
milk daily. Food consumption low. All pigs developed scurvy. (See Table XV II for food intake, 
symptoms, and necropsy findings.) 

Chart 12. — Pigs fed local market pasteurized milk only. No other food. 75 c. c. was given daily, but 
consumption was very low. Death soon occurred. Nos. 302, 284, and 281 did not show scurvy, but 
probably died of pneumonia. (See Table XVII for food intake, symptoms, and necropsy findings.) 




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Chart 13. 



30 



ANTISCORBUTIC VALUES OF MILK. 




Chart 14. 




Chart 15. 



ANTISCORBUTIC VALUES OF MILK. 31 

(M) Guinea pigs fed upon a milk made from same powder as (L), 
but proportions used were 1 part of powder to 8 parts water. Hay 
and oats were given in addition ad lib. 

(N) Guinea pigs fed upon a pasteurized milk obtained daily on 
the local market. Hay and oats given in addition ad lib. 

(O) Guinea pigs fed upon a certified milk obtained daily on the 
local market. Hay and oats given in addition ad lib. 

(P) Guinea pigs fed upon a raw milk obtained fresh daily from the 
farm of the U. S. Department of Agriculture. Hay and oats given 
in addition ad lib. 

(Q) Guinea pigs run as controls without any milk, but given the 
basal diet of hay and oats ad lib. and water. 

These charts are the composite growth charts of all animals fed 
by us, with the exception of special animals put upon orange juice and 
those not given hay and oats ad lib. The composite charts are car- 
ried only as far as the sixtieth day, as a great many of the animals 
were discontinued about that time. One set was chloroformed about 
the fiftieth day. Where the curve does not run as far as the sixtieth 
day, it indicates that all the animals had died. The weights were 
averaged at each 10-day period. The figures along the curves at 
these periods indicate the number of animals on that milk living at 
that period. In a few cases a small proportion of the animals lived 
longer than the rest, and the average growth curve thus increased 
again. These composite charts show that a fair increase in growth 
was obtained with only two milks— the raw milk from the U. S. 
Department of Agriculture and the milks made up from the roller 
process milk powder especially made for babies. Whole milk 
powder and skim milk powder made by the roller process gave no 
better growth than the spray process milk powders or the pasteurized 
milk. The poor showing made by the certified milk may be due to 
the age of the milk, as it probably was at least 12 hours older than 
the raw milk from the U. S. Department of Agriculture when fed. 
As regards the food of the cows, the company furnishing this milk 
claimed to feed more green stuff than the herd of the Agricultural 
Department was receiving. 

The one particular brand of the roller-process milk, made especially 
for babies, attracted the animals and prevented scurvy in general. 
The other brands of dry milk of the same company (whole and skim) 
were no better than the spray process powders in this respect. What 
the particular virtue is in this brand we can not say, as it would 
seem from the claim of the other company that just as great care 
is exercised in the manufacture of their milk powder as in that of 



32 ANTISCORBUTIC VALIfES OF' MILK. 

this brand. Our results in general show that the process of drying 
has a destructive effect upon the antiscorbutic vitamine, but that 
pasteurization has a similar effect. However, certified milk as put 
upon the market by a first-class dairy is not far superior to recon- 
structed and pasteurized milks, and in fact did not seem to give as 
good results as the roller-process dried milk. But the results all 
depend upon the amount consumed, and the animals, when left to 
select their food voluntarily, will not take as much of one milk as of 
another. If it is the presence of the antiscorbutic vitamine which 
leads them to consume more, or merely the taste, odor, etc., of the 
milk, then the raw milk of the Department of Agriculture which we 
fed the day it was milked gave the best results. 

But judging from the number of scurvy cases obtained in the large 
number of animals kept under observation by us it would appear that 
no milk is trustworthy to prevent scurvy when the animal is not 
forced to consume large amounts daily. Orange juice must be added 
or some other substance high in antiscorbutic power. A few experi- 
ments carried out by us feeding milk alone, or milk plus yeast or a 
small amount of oats, showed that the animals soon came down with 
scurvy. 

The possible small amount of fat-soluble A present in the diet when 
guinea pigs consumed less than 40 c. c. of milk daily might lead to 
the conclusion that the animals were rachitic rather than scorbutic. 
In order to decide this question, guinea pigs were given 20-40 c. c. 
daily of milk plus the basal ration of hay and oats plus one-eighth 
orange daily, with the result that good growth was obtained and 
scurvy was prevented. No signs of rickets were present. 

Summary. 

The antiscorbutic vitamine in fresh milk is not very great and is 
injured by the process of drying. 

Scurvy can not be determined positively except by a histological 
examination of the costochondral junctions. 

It is not wise to depend upon certified milk alone to prevent scurvy! 
Strong antiscorbutic material, like orange juice, should be added. 
One particular brand of dried milk powder appears to have retained 
a large amount" of its original antiscorbutic substance. This is not 
due to the process used, as other brands made by the same process by 
the same company are deficient in antiscorbutic substance. It may 
be due to the extreme care in preparing this particular brand. 



ANTISCORBUTIC VALUES OF MILK. 33 

Acknowledgments. — Thanks of the authors are due Dr. Carl Voegtlin, 
Chief of the Division of Pharmacology, Hygienic Laboratory, under 
whose direction this work was undertaken and who aided in many 
wa}^s during its progress. Our thanks are also due Mr. C. G. Rems- 
burg, Mr. H. L. Shoub, and Mr. O. H. Schunk, of the Division of 
Chemistry of the Laboratory, for chemical control of the milks; also 
to Mr. J. W. Thompson and Mr. E. G. Hendrick for aid rendered 
during the work. 

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